2boxes refrigerated pie crusttotal of 4 pie crusts, at room temperature
1cupfrozen cornthawed
1cupcanned black beansdrained
1cupshredded cheddar
½onionthinly sliced
½poundground beef
1tablespoonolive oil
1tablespoontaco seasoning
1egg beaten with 1 tablespoon water
Sesame for sprinkling
Instructions
Preheat oven to 350 degrees and line two baking sheets with parchment paper
Unroll your crust onto your work surface and cut into six rectangles. Repeat with the remaining crusts and cover with a towel to keep from drying out.
In a large skillet, heat olive oil over medium-high heat. Sauté the onion for 5 minutes. Add the beef and cook, breaking it up with a wooden spoon, until completely cooked through (no pink remaining). Drain the fat out of the pan. Add the taco seasoning and stir to combine. Add the corn and beans and cook for 2-3 minutes more. Remove from heat and let cool.
Place six pie crust rectangles on one of your prepared baking sheets.
Top with a spoonful of the beef filling, followed by a handful of shredded cheese.
Top with six more crusts and gently press around the edges. Use a fork to crimp and seal. Be sure to make a few small incisions in the top to allow steam to escape. Brush with the egg wash mixture and sprinkle with sesame seeds. Repeat with remaining crusts and fillings.
Bake for 15-20 minutes, or until golden brown. Serve immediately or let cool and freeze for longer storage.